Empty My Fridge
Honey Garlic Salmon
Ingredients
- Salmon4
- Soy sauce⅓ cups
- Honey⅓ cups
- Sesame oil1 tbsp
- Garlic · minced3
- Ginger · peeled minced1 tsp
- Sesame seed · chopped
Instructions
- Put the salmon fillets in a large zip-top bag or shallow dish. Whisk the soy sauce, honey, sesame oil, garlic and ginger in a bowl. Pour about half over the salmon, turn to coat, seal and refrigerate for 15 minutes to 4 hours.
- Preheat the oven to 375°F (191°C). Line a baking sheet with foil, parchment or a silicone mat.
- Place the salmon on the sheet skin side down. Bake for 15 to 20 minutes, or about 10 minutes per inch of thickness, until the thickest part reads at least 145°F (63°C) on an instant-read thermometer. Broil the last minute if you want crispier edges.
- While the salmon bakes, pour the remaining marinade into a small saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 3 to 4 minutes, until slightly thickened, watching closely as it can burn quickly.
- Drizzle the thickened glaze over the salmon and garnish as desired.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.